Anthap Natural Dried Eggplant/Aubergine

Natural Dried Eggplant (Dolmalık Kuru Antep Patlıcanı). Carefully sourced from Gaziantep, Turkey's esteemed culinary capital, these sun-dried eggplants are produced under strict hygienic standards. Known for their tender texture and ability to absorb rich flavors, they’re perfect for stuffing or adding depth to a variety of dishes. Experience the authentic taste of Turkish cuisine with these premium-quality, naturally dried eggplants, bringing the essence of Gaziantep’s culinary heritage to your kitchen.

• Naturally sun dried.
• Called as “kuru patlican” or “patlican kurusu” in Turkish.
• Areas of use; preparing stuffed eggplants or called as “patlican dolma” in Turkish.
• Also you can boil it and use in any kind of meals.
• Ingredients: It is produced from natural turkish eggplants. – Nothing else!
• Please store in a cool and dry place.
• Free from any additives – no added oils, flavors, colors, preservatives, etc.
• Halal

Ingredients: %100 Natural Dried Hot Eggplant/Aubergine.

Country of Origin: Turkiye

Stuffed Dried Vegetables (Kuru Dolma) Recipe

Ingredients:

🫑 For the vegetables:

• 10 dried eggplants (kuru patlıcan)

• 10 dried bell peppers (kuru biber)

• 10 dried zucchinis (kuru kabak)

For the stuffing:

• 1.5 cups rice (washed)

• 1 large onion (finely chopped)

• 2 cloves garlic (minced)

• 2 tbsp tomato paste

• 1 tbsp pepper paste (optional but recommended)

• 2 tbsp olive oil

• 2 tbsp pomegranate molasses (nar ekşisi)

• 1 tbsp sumac molasses or 1 tsp ground sumac (sumak ekşisi or powder)
  

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp black pepper

• ½ tsp chili pepper flakes (optional)

• 1 tsp salt (or to taste)

• 2 tbsp dried mint

• A handful of chopped parsley
  

For the sauce & cooking:

• 2 tbsp olive oil

• 1 tbsp tomato paste

• 1 tsp sumac  or lemon juice

• 1 tbsp pomegranate molasses

• 2 cups hot water (or enough to just cover the dolmas in the pot)

• Salt to taste

Instructions:

1. Prep the dried vegetables:
   Soak dried eggplants, peppers, and zucchinis in hot water for about 20–30 minutes until soft. Drain and gently rinse. Set aside.

2. Prepare the stuffing:
   In a large bowl, mix rice, chopped onion, garlic, tomato and pepper paste, olive oil, pomegranate molasses, sumac, and all the spices and herbs. Stir well until the mixture is evenly combined. You can let it rest for 15 minutes to absorb flavours.

3. Stuff the veggies:
   Fill each softened vegetable about ¾ full with the rice mixture (it will expand while cooking). Gently press the open end inward or fold to seal slightly.

4. Arrange in the pot:
   Place the stuffed vegetables upright (open side up) in a wide pot, packing them snugly to prevent them from falling over.

5. Prepare the cooking sauce:
   In a bowl, mix olive oil, tomato paste, pomegranate molasses, sumac or lemon juice, salt, and hot water. Pour the sauce gently over the dolmas until just covered.

6. Cook:
   Place a flat plate over the dolmas to keep them from floating. Cover with lid, bring to a boil, then reduce to low heat. Simmer for 40–50 minutes or until the rice is fully cooked and vegetables are tender.

7. Serve:
   Let them rest for at least 15 minutes before serving. Serve warm or at room temperature, with extra pomegranate molasses drizzled on top if desired.

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